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Vegetarian Cooking Recipes

Moringa Dumpling/Fritters (Muthia)

Drumstick leaves are probably the most nutritious of all greens. Always Insist myself to use more greens in daily cooking. After fenugreek leaves these  leaves I m most using in my cooking. You can make different recipes with this greens like  fritters, savory crapes, in  lentils or in rice. You can dry these leaves and make a powder for smoothies etc. Drumstick pods also used in curries and more.

Tea lover always need something with our flavorful cup of tea and these dumpling are ideal companion. Steam or fry some dumpling and enjoy with hot tea. It’s quick and easy to make.


  •  Moringa Leaves 1 Big Bowl
  • Whole Wheat Flour (Use Karkaro lot if you have)  1 and ½ cup
  • Sorghum (Jowar) Flour ½ Cup
  • Note: If you like you can make Muthia with only gluten free flour by adding chick pea Flour or with multi grain flour or handva flour or with semolina.
  • Oil for deep fry
  • Spices
  • Sesame Seeds ½ Tsp.
  • Ajmo (Carom seeds or Ajwain) ¼ Tsp.
  • Green Chili and Ginger Paste 1 Tsp.
  • Garlic Paste ½ Tsp.
  • Turmeric Powder 1 Tsp.
  • Cumin Coriander Powder 1 Tsp.
  • Coriander Powder 1 Tsp.
  • Fennel Seeds ½ Tsp.
  • Yogurt 2-3 Tbsp.
  • Sugar ½ Tsp.
  • Pinch of Baking Powder
  • Pinch of Asafoetida Powder
  • 2-3 Tsp. Oil
  • One small onion chopped if you like
  • Salt to taste


  1. Take a big bowl or plate, take flour, green Moringa leaves, add all spices listed above, mix well with hand thoroughly, now make dumpling (Muthia) in cylinder shape. steam the muthias for 10-15 minutes or Deep fry them. For deep fry make a small ball and then fry.
  2. Once steaming done let it cool and you can enjoy with sesame oil or groundnut oil. If desired you may temper these dumpling by following below method.
  • Let the dumpling come to room temperature.
  • Slice the dumpling in rounds of desired thickness or crumble.
  • Take heavy bottom kadhai.
  • Take the oil 2-3 Tbsp. add mustard seeds 1 Tsp., sesame seeds 1-2 Tsp., whole red chili 1-2 and pinch of asafetida.
  • Once the sesame seeds begin to splutter add the slice dumpling and cook till they have reached desired crispiness.
  • Garnish with chopped coriander, sprinkle some chaat masala if you have or black powder and serve with a cup of tea, coffee etc.

Moringa pod and leaves are considered as super food, # natural energy booster also used as food dietary supplements #anti-inflammatory and antioxidant properties, #help improve digestion and healthy heart many health benefits.


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Mashed Potato with Green Garlic (Lilu Lasan, Bataka Nu Kachu)

I am posting a recipe after long; I went to India for a trip. I have enjoyed a lot.

Here I am posting one of my favorite dish in spring time and in winter time. It’s Mashed Potato with Green Garlic (Lilu Lasan, Bataka nu Kachu). It is a simple, delicious and easy to make.

#India # the land of Vedas # Bhagavad Gita # Saint # Hrishi # Feeling # Blessed # Happy


  • Green Garlic 100-150 gms
  • Potatoes Boiled and Meshed 2 Big
  • Green Chili Paste ½ Tsp. or according to your taste
  • Sesame Oil or any other oil according to your choice 2-3 Tbsp.
  • Salt to taste


  1. In a mixing bowl, take two big boiled or steamed potatoes and meshed properly.
  2. Add 2-3 Tbsp. sesame oil. Add salt to taste. Add green chili Paste.
  3. Add 100 to 150 Gms of fine chopped green garlic; mix well.
  4. You can adjust the quantity of ingredients as per your taste.
  5. Leave aside at least half an hour. Lasan nu Kachu/mashed potato ready to eat.
  6. Enjoy Bataka Nu Kachu with hot roti or paratha or with a toast or on a naan etc.
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Khaman Dhokla


Khaman Dhokla is a steamed spongy lentil cake from the state of Gujarat. This is my modified recipe version of Khaman. Usually Khaman is made with only chana dal but here I am posting a recipe with lentils and rice. It’s very healthy, tasty and nutritious. It’s a great snack anytime of the day.

I hope you all enjoyed summer. This summer was really great for me. Enjoyed lot’s in a nature.

#Nature #Nurture #Mind, Body and Soul. 

Ingredients for Khaman Dhokla

  • Chana Dal/Split Bengal Gram 1 Cup
  • Masoor Dal/ Split Red Lentils ½ Cup or split Moong dal ( I used Masoor dal)
  • Rice ½ Cup
  • Green Chili Paste 1 ½ Tsp. ( Adjust according to your taste)
  • Ginger Paste 1 Tsp.
  • fenugreek Seeds 1/8Tsp.(8 to 10 Seeds)
  • Salt to taste
  • Yogurt (Dahi) 3 Tbsp.img_4392
  • Lemon Juice 1 Tbsp.
  • Turmeric Powder ½ Tsp.
  • Sugar 1-2 Tsp.(Optional)
  • Eno Fruit Salt 1 Tsp.
  • Oil 1 Tsp. and for greasing the plate

For the Tempering

  • Oil 1 Tbsp.
  • Mustard Seeds ½ Tsp.
  • Green Chilies 2

 For Garnishing

  • Fresh Grated Coconut 2 Tbsp.
  • Cilantro chopped 2 Tbsp.


    1. Wash and soak chana dal, Masoor dal, and rice and fenugreek seeds for 5 hours or overnight.
    2. Drain the water and grind a coarse and thick paste with yogurt. Add water if necessary.
    3. Take out the mixture in a bowl and add salt and mix well.
    4. Keep covered to ferment overnight or for at least 6-8 hours.
    5. Now add turmeric powder, chili paste, ginger paste, lemon juice, oil and sugar and mix gently.
    6. Boil enough water in a normal steamer or in a dhokla maker.
    7. Grease the plate’s n which you want to steam the dhokla.
    8. When the water in the steamer started boiling after add Eno/fruit salt in the batter.
    9. Sprinkle few drops of water over the Eno and mix well.
    10. Pour the batter in the greased plate. Fill about ¾ of the plate.
    11. Put the plate in the steamer and close it tightly with the lid.
    12. Cook on high heat for 15-20 minutes.
    13. Open and check by inserting a knife or tooth stick, if it come out clean then its cooked else cook further for some time.
    14. Let it cool to room temperature and cut into pieces.
    15. For Tempering, heat oil in a small pan and add mustard seeds, sesame seeds and asafoetida.
    16. When seed start crackling add the green chilies.
    17. Add 1-2 tbsp of water and pour it over the dhokla pieces.(Optional)
    18. Garnish with chopped coriander and grated coconut.
    19. Enjoy!!




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Khata Vada/Desai Vada/Milo Fritters

imageThis vadas (fritters) are crispy, soft and tasty. Like to enjoy cold/hot with tea. Also known as desai vada because traditionally this recipe made in Desai community of South Gujarat. Like to make during occasion shitla satam, kali chaudas and in long journey. So thought to be sharing this recipe. If you want gluten-free version then you can replace wheat flour with chick-pea flour (besan).


  • Jowar(Milo/sorghum) Flour 1and ½ cup
  • Wheat Flour ½ Cup
  • Rice Flour 1 Tbsp.
  • Fenugreek(Methi) Seeds 7-8 (slightly roasted and crushed)
  • Sesame Seeds 1 tsp.
  • Yogurt 1 Tbsp.
  • Baking Powder ¼ Tsp.
  • Oil 2 Tbsp.
  • Spices
  • Green Chilli and ginger Paste 1 Tsp.
  • Chili Powder ¼ Tsp. less or more according to yr taste
  • Brown Sugar ¼ Tsp.
  • Hing 2 Pinch
  • Turmeric Powder ½ tsp.
  • Salt to taste


  1. Take all flour in medium size bowl; add yogurt and 1 Tbsp. of oil, baking powder and crushed fenugreek seeds and sesame seeds.
  2. Warm one cup of water and add it to flour mixture. Mix it thoroughly with hands. Make a thick batter. Add more water if required.
  3. Leave it for 12-16 hours for fermentation with lid of vessel.
  4. Add 1 Tbsp of oil and all spices listed. Add water if required.
  5. Take oil in pan for deep fry and heat it. Pour a spoonful of batter in round shapes.
  6. Deep fry on medium to high flame till it becomes golden yellow in color all the sides. Drain on an absorbent paper.
  7. Desai vada is ready to serve, best with Tea, Puri etc.
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A Taquito is a Mexican dish consisting of a small tortilla wrapped up around various kinds of fillings.   I made with mixture of potato, avocado and cheese.  The dish is also known as a flautas, because their narrow, tube like appearance.

This crispy, savory dish is a delicious and simply way to prepare. I made it in lunch today but you can enjoy it at any time of day. This is a good and tasty appetizer for get-together or parties.

I fried them but they can also easily be prepared by baking. 


  • Potatoes, 3
  • Mexican Cheese ½ Cup
  • Salt and Pepper to taste
  • Ripe and Peeled Avocado 1 coarsely mashed
  • Corn Tortilla or any 10-12
  • Cumin Powder ¼ Tsp.
  • Red Chili Powder 1/8 Tsp. (Optional)
  • Turmeric Powder ¼ tsp.
  • Lemon Juice 1 Tbsp.
  • Coriander Few Strings washed and chopped
  • Green Onion washed and chopped
  • Lettuce Shredded 1 Cup


  1. In a medium saucepan boil potatoes in water 15-20 minutes or until tender. Remove from heat.
  2. In large mixing bowl, shred potatoes, add shredded cheese, salt and pepper, mashed avocado, cumin powder, red chili powder, turmeric powder, lemon juice, chopped coriander and green onion.
  3. Combine all ingredients and set aside.
  4. Mix one Tbsp. of plain flour with an eight to ten Tbsp. of warm water. Mix well and set aside.
  5. Place canola oil in a medium skillet on medium high heat.
  6. Place 1-2 Tbsp. of mixture on a tortilla and roll. On edge spread a little mixture of flour and water. Seal it. Repeat same with other tortilla. Carefully put tortilla into hot oil. Fry for approximate 2-3 minutes or until browned evenly on all sides. Place on paper towel to drain excess oil.
  7. Serve topped with taco sauce, Sour cream, lettuce, shredded cheese. Dip in with Mexican hot sauce and enjoy!!!
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Mung Bean (Green Gram) and Brown Gram Bean Taco

imageEating Tacos is one of favorite meals of my family. I made tacos filling of sprouted green gram and brown mung beans. It’s an amazingly easy to make, delicious and nutritious and pack of Protein.


  • Sprouted Moong Beans 1 Cup
  • Sprouted Brown Moong Beans 1 Cup
  • Olive Oil 1 Tbsp.
  • Minced Garlic 2 Cloves
  • Cumin Powder 1 Tsp.
  • Salt and Pepper to taste
  • Taco Seasoning 1 Tsp.
  • Lemon Juice 1 Tbsp.
  • Fresh salsa or Store Bought
  • Guacamole
  • Lettuce/veg. of your choice
  • Cheese Grated


  1. In a steamer steam both sprouted beans 10 minutes. Let it cool.
  2. In a large saucepan, heat the oil and add steamed mung beans, add the spices cumin powder salt and pepper, taco seasoning and garlic. Stir and cook 5-7 minutes.
  3. Mung beans should be tender but not mushy. Remove from heat. Sprinkle lemon juice and mix.
  4. To assemble the tacos, warm tacos in oven 3-5 minutes and layer with mung beans, top with guacamole, salsa, lettuce, sour cream, cheese, olives, veg. of your desired. Serve immediately.

Sprout Moong beans Method

Soak whole Moong Beans in a bowl over night to soften.The next day drain water and rinse well, and then spread in a single layer over a baking sheet.Cover with a towel and allow sitting at room temperature or out of the sun for 1-2 days, until little tails start to sprout.

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Veggie Tostada

imageVegetarian Tostada is easier to make, delicious, and healthier. My family love Mexican Dishes and I like to make mostly every week different kind of dishes because they full of proteins and provide nutrient we need.


  • Black beans or Pinto beans 2 Cup Cooked and mashed (I took 1 cup Black Beans and 1 Cup Pinto Beans).
  • Tostadas Shells 6 Toasted ( For toasting I put in oven at 250 F for 5 minutes )
  • Red Chilli powder Or Paprika ½ Tsp.
  • Cumin Powder ½ Tsp.
  • Garlic Clove Minced 1
  • Turmeric Powder ¼ Tsp.
  • Carom Seeds 1/8 Tsp. (Optional)
  • Asafoetida One Pinch
  • Corn frozen 1/4 Cup
  • Shredded Monterey Jack Cheese or any of your choice ¾ Cup
  • Shredded Lettuce 1 Cup
  • Olive Oil 1 Tbsp.
  • For Guacamole
  • Ripe and Peeled Avocados – 2 coarsely mashed
  • Fresh Lime Juice 2-3 Tbsp.
  • 4-5 string coriander, washed and chopped
  • Salt ½ Tsp.
  • Black Pepper powder ¼ Tsp.
  • Cumin Powder ½ Tsp.
  • Olive oil 1/2 Tsp.
  • Garlic Clove Minced 1
  • Combine all ingredients in medium bowl, mix well or Mix in Vitamix for 30 seconeds, cover guacamole until ready to use.
  • Fresh Tomato Salsa (Pico de Gallo)
  • Diced seeded Tomato 3 Cups
  • Diced Onion 1 Cup
  • Diced deseed Jalapeno 1/3 Cup ( If you like spicy than diced with seed)
  • Chopped Fresh Cilantro ¼ Cup
  • Fresh Lime Juice 2 Tbsp.
  • Salt ½ Tsp.
  • Black Pepper Powder or freshly crushed ¼ Tsp.
  • Combine all ingredients in a medium bowl. Cover until ready to serve.


  1. Heat a pan over medium heat. Add oil, swirl to coat. Add Carom seeds, Asafoetida, garlic Minced, 1 cup of fresh salsa, corn, red chilli powder, Turmeric Powder, cumin powder and cook for 5-7 Minutes.
  2. Add mashed beans add little water if necessary to desired consistency.
  3. Cooked 4-5 Minutes. Turn off the heat.
  4. Spread about 3-5 spoons of bean mixture on each tostada shell. Top each with guacamole, cheese, lettuce and fresh salsa as per your requirement. Serve Immediately.

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Bottle Gourd Kofta (Dudhi/Lauki Muthia)


It is a tasty kofta (Muthia) recipe of Gujarat. You can serve it in the evening as a snack or with tea. According to ayurveda lauki is a herbal  vegetable. It is helps you to support urinary system, reducing high acidity and good for diabetic patient.

Prep Time: 11-15 minutes

Cook Time: 15-20 minutes

Serve: 4


  • Bottle gourd (lauki/doodhi) grated 400 grams
  • Wheat flours 5 Tbsp.
  • Gram Flour 2 Tbsp.
  • White Sesame Seeds 1 Tsp.
  • Ginger, Garlic Paste each 1 Tsp.
  • Green Chili Paste 1/2 Tsp.
  • Cumin Powder 1/2 Tsp.
  • Dry Coriander Powder 1/2 Tsp.
  • Red Chili Powder ½ Tsp.
  • Turmeric Powder ½ Tsp.
  • Yogurt 2 Tbsp.
  • Garam Masala 1 Tsp.
  • Pinch of asafoetida
  • Brown Sugar 1 Tsp.
  • Salt to taste
  • Oil to deep fry 


  1. Heat oil in a pan or kadhai.
  2. Place the grated lauki in a bow, add salt and mix well and set aside for some time. Squeeze the excess water out and transfer grated lauki into another bowl.( You can use water to make rice or in a curry or in soup).
  3. Add white sesame seeds, ginger, garlic, chili paste, cumin powder, dry coriander powder, asafoetida, red chili powder, turmeric powder and mix well.
  4. Add gram flour and wheat flour and mix well. Add yogurt and mix well. Add more salt if required. Take small portions of the mixture and shape into cylinder shape. (Muthia)
  5. Deep fry in hot oil, stirring a few times, till golden brown and crisp. Drain on absorbent paper. Serve hot.

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Asparagus Fritter (Pakora)


Asparagus also Known as Shatavari in Hindi. It has been used for centuries in Ayurveda as an aid for the reproductive system, particularly for females, and as a support for the digestive system.  Asparagus is the best supplier of folic acid and high in potassium. Making many dishes from Asparagus, here I am posting Asparagus Fried Rice and Asparagus Pakora.


  • 10-12 stalks of Asparagus, hard ends trimmed
  • ½ cup of Chickpea Flour
  • 1 tbsp. Rice Flour
  • ½ Tsp. Cumin Powder
  • ½ Tsp. Coriander Powder
  • 1/8 Tsp. Red Chili Powder (adjust according to your taste)
  • 2-5 freshly ground Black Pepper
  • 1 Tsp. fresh lemon juice
  • Pinch of Baking Soda
  • Salt to taste


  1. Mix the Besan and all the spices together with a whisk.
  2. Add water slowly, a little at a time, mixing constantly to make a smooth batter.
  3. Add baking soda and mix properly, final batter should be like pancake batter.
  4. Cut Asparagus into 2-3 inch pieces.
  5. Dip all pieces in batter and coat in bread crumbs or in semolina.(Sprinkle pinch of Paprika If you like)
  6. Deep fry until brown and take out on a paper towel. Sprinkle 1 Tsp. lemon Juice.
  7. Serve with Coriander pesto or tomato chili sauce or any desired dip.
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Moong Dal Dahi Vada (Split Gram flitters in yogurt gravy)

imageAncient Ayurvedic text explains incompatible foods (virudh aahar) as two or more food ingredients when combined are not good for your health. Foods may be incompatible because they create a negative reaction in the body, generate additional water in the body that can lead to skin conditions, block the body’s channels, contribute to heart disease or lead to indigestion. In compatible foods are such as milk should not combine with yogurt, onion, salt, sour fruit etc.Banana should not be eaten with milk, yogurt or buttermilk. Ghee and honey not be mixed.Beans should not cook with yogurt. it’s only few examples . well, Urad Dal vada (Bhalla) and dahi (yogurt) is also one incompatible food. So like to make dahi vada with Moong Dal. It’s also equally good as urad dal vada, crunchy, Soft and yummy.

Prep. Time 15-20 Minutes Cook Time 15-20 Minutes Serves 3


For Vada

  • Yellow split Moong Dal 1 cup
  • Ginger Paste 1 Tsp.
  • Green Chili Paste 1/2 Tsp.
  • 10-15 chopped cashew
  • Coriander Powder ½ Tsp.
  • Cumin Powder ½ Tsp.
  • Asafetida (Hing) 1 Pinch
  • Red Chili Powder ½ Tsp.
  • Turmeric Powder ½ Tsp.
  • Salt to taste
  • Pinch of Baking Powder
  • Fresh Coriander Leaves 3 Tbsp.
  • Wheat Flour (or Breadcrumbs) 1 to 2 Tsp. or as per needed

Ingredients  For Garnish

  • 1 and 1/2 cup yogurt
  • Salt to taste ( 1 teaspoon)
  • ½ tsp. red chili powder
  • ½ teaspoon roasted cumin powder
  • 3-5 Tbsp Brown sugar


  1. Wash yellow dal several 2-3 times with water.
  2. Soak dal in 4 cups of water for at least six hours.
  3. Drain the water and blend the dal to creamy texture with bit of water if necessary.
  4. Transfer mixture in a bowl and add all vadas ingredients.
  5. Mix the batter properly. Add oil in a fry pan and heat over medium heat. Test the oil by dropping a little batter into it. When the oil sizzles, it is ready.
  6. Place one tablespoon of batter into the oil. Fry the vadas until golden all around.
  7. After made all of the vadas, place them in lukewarm water and soak for about 10 minutes.
  8. Squeeze the vadas gently to remove the water, being careful not to break the vadas. Set aside.

Yogurt Gravy

  1. Mix two cups of yogurt until smooth. Add a little water to make the consistency similar to pancake batter or lassi. Add salt to taste and sugar.
  2. Soak vadas in the yogurt batter for at least 10 to 15 minutes, giving the vadas time to absorb the yogurt.
  3. Slowly pick up each vada and transfer to a serving dish. Pour a few more spoons yogurt over the vadas.
  4. Just before serving, sprinkle some ground roasted cumin seeds, red chili powder, chopped coriander. Drizzle of tamarind chutney if you like. But I like simple as it is. Enjoy!!


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